Roasted Pepper & Feta Spread

Roasted Pepper & Feta Spread
Staff Writer
Michael Psilakis
Roasted Red Pepper & Feta Spread

This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.

2
Servings
273
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Spanish onion, thickly sliced
  • Extra-virgin olive oil, for brushing
  • Kosher salt and black pepper, to taste
  • 1  Cup  crumbled feta cheese
  • roasted red peppers, cut into strips
  • pepperoncini, sliced
  • 1/2  Teaspoon  dry Greek oregano
  • pinches ground coriander
  • pinches ground cumin
  • sprigs parsley
  • sprigs dill
  • 1  Tablespoon  sliced chives
  • 1/4  Teaspoon  grated lemon zest

Directions

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a food processor, combine all of the ingredients with the grilled onions and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
 

Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
15g
63%
Cholesterol
90mg
30%
Carbohydrate, by difference
6g
5%
Protein
14g
30%
Vitamin A, RAE
125µg
18%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
494mg
49%
Choline, total
16mg
4%
Folate, total
33µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
340mg
49%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
922mg
61%
Water
63g
2%
Zinc, Zn
3mg
38%

Roasted Pepper Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Pepper Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.